Slow Cooker Bread Pudding

Slow Cooker Bread Pudding

A comforting and custardy bread pudding made easy in the slow cooker. Perfect for a cozy dessert on a chilly day. This recipe is designed for a 6-quart slow cooker.

Shannon Williamsby Shannon Williams
0.0 · 0 ratings
200 min (20m prep, 180m cook)
6 servings
AmericanDessertVegetarian

Ingredients

Servings:
6
  • 1 loaf Brioche bread (cut into 1-inch cubes and slightly stale)
  • 6 piece Eggs
  • 3 cups Whole milk
  • 1 cup Heavy cream
  • 3 cup Granulated sugar
  • 2 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 1 tsp Ground nutmeg
  • 1 tsp Salt
  • 1 cup Raisins (optional)
  • 2 tbsp Butter (melted, for drizzling)

Instructions

  1. 1

    Grease the inside of your slow cooker with butter or cooking spray.

  2. 2

    In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

  3. 3

    Add the cubed bread to the egg mixture and gently toss to coat. If using, add the raisins.

  4. 4

    Let the bread soak in the mixture for about 10 minutes, pressing down occasionally to ensure all the bread is moistened.

  5. 5

    Pour the bread mixture into the prepared slow cooker. Drizzle the melted butter evenly over the top.

  6. 6

    Cover and cook on low for 3-4 hours, or until the bread pudding is set and the center is no longer liquid. Cooking times may vary depending on your slow cooker.

  7. 7

    Carefully remove the bread pudding from the slow cooker. Let it cool slightly before serving.

Chef's Tips

  • 💡For a richer flavor, use challah or croissants instead of brioche.
  • 💡Add a splash of bourbon or rum to the custard mixture for an extra kick.
  • 💡Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

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